The taste and texture of fried products are popular worldwide – especially if they come with balanced nutrition. In this webinar Roquette savoury applications development teams from Europe, USA and Asia join forces to bring you exciting new batter and coating solutions that reach new levels of satisfaction – all using plant-based ingredients!

Our experts show you how to improve the crispiness – and maintain the nutrition – of French fries, as well as of other fried products such as tempura and chicken nuggets.

By the end of this webinar you will be able to:

Identify major Fried products market trends (Mintel Insights)

Find out new ways to boost crispiness while limiting oil uptake in different fried products - Tempura and nuggets.

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